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Garlic Soup is a tipical Spanish dish: it's often prepared with chorizo or other spanish sausages, but I choose to prepare this vegetarian version.

This soup is supposed to be hot, but I haven't fresh peppers yet, so I used frozen peppers from last year.

I used red chili peppers, hot but not too much (Mexican Red Cayenne, Rocotillo...), minced, wrapped in tinfoil (or fridge paper) and then frozen. I called them Chilies single dose, because they're very handly and ready to be used.

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Spanish Garlic Soup

Ingredients
Serves two:
2 clove garlic
100g breadcrumbs
2 ripe tomatoes
1-2 tsp. minced red chili peppers
1 egg
2 sprig parsley
2 tbsp. olive oil
500ml water

Directions
Fry the minced garlic in a large pan with olive oil 1 minute. Add the breadcrumbs and cook 5 minutes, stirring often.
Peel the tomatoes and cut them into small cubes. Add the tomatoes, water and chili peppers to the pan. Cook 20 minutes low heat.
Beat the egg and pour in the pan, stirring until it begins to set. Add minced parsley and serve hot, with corn bread.

Links:
White Gaspacho
Paella from 'Il Meglio in Cucina (Best Cuisine)'

This goes to Debinhawaii from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).
If you have posted a recipe of a soup, salad or sandwich, join Souper Sundays!

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